Your Favorite Recipe(s)

[Desertthorn]

The Adobo Chicken was a KEEPER. I made it with the coconut milk as my husband is not a fan of the vinegar flavor and that cut it somewhat. I thought the sauce tasted like a rich beef gravy.

[NulloModo]

Report on the Bicol-Express -

I decided to do a Philipino/Thai inspired curry. I cut a package of chicken things into roughly 1" cubes, and marinated for an hour in fish sauce, a bit of soy sauce, ginger, four or five chopped habaneros, five or so smashed and chopped cloves of garlic, a tablespoon of crushed red pepper, 1 I each of Erythritol and Splenda (figured I would go for the Salty Sour Hot Sweet effect), black pepper, some sesame oil, and several hearty shakes of rice wine vinegar.

I sauteed about half an onion in a little bit of oil till lightly browned, then tossed in the chicken mixture. I browned the chicken cubes, then tossed in my can of Bicol Express (a Philipino condiment consisting of chopped chiles in coconut cream (which appears to be a thicker version of cocunut milk)), I also added a bit of Hood's Carb Countdown milk to make it creamier. I adjusted seasoning a bit to taste, and let it cook on low for around half an hour till it cooked down a bit.

To serve I ladled some into a bowl, tossed in a spoon full of peanuts, a small handful of dessicated cocunut, a squeeze of lime juice, and enjoyed. All I have to say is: wow, this stuff was incredible. I will definately be making this again, the flavors all played off of each other very well, and the heat was not overpowering (ifyou are not used to hot foods, I might suggest reducing the habanero count a bit though).

[not2late]

Nullo, I bet that Bicol Express stuff is used for the adobo with coconut dish in the Philippines.

Lynne, I cut down on the vinegar and soy sauce too. Alot of recipes I've read contain 11 proportions of water:soy:vinegar and I think that's just a bit too much. So I cut back on the soy and vinegar part. I suppose traditionally the 11 proportion would help to preserve the leftovers in a place where there is no refrigeration.

[Heidi3]

We just had a HUGE SE Asian Market open in the Tacoma area...it is wonderful the size of a Safeway!!! Or other large grocery to you east coasters!....I am going to look for this condiment Nullo as I am not sure I have tried this one....I have tried some coconut milks that had hot peppers and was dissatisfied ....but this sounds good....
I am making a huge lamb Curry today!!! Sunday is "Family dinner" that just means whomever wants to come over does...

I am making Malaysian style curry this time and similar to the one above but you need brown to a deep golden a tomato and shallots ...very very slowly (the longest most tedious part of the recipe but VERY essential).. I also will add a spoon of shrimp paste and a spoonful of tamirand to the sauce as it progresses ...finnish with coconut milk and chiles, then serve with some home made sambals, chopped peanuts, shredded coconut, fresh cilantro and some lime wedges, it is really a wonderful dish but this one takes much more time....(Can you smell it Lynne?)

[Moochiecat]

I downsized this recipe a bit (1 qt chicken stock, 1 qt water, half an onion, half a huge head of cabbage, but kept all the other ingredients the same, plus added a can of drained green beans and a goos sprinkle of dried red chili pepper flakes)
I have a horrible cold so I'm not really sure what it tastes like, but occasionally I can smell it, and from the sounds of the ingredients it's going to be great! I'll let you know after dinner and tomorrow...OMG, I love soups stews and curries the next day!

*edited to add* We had our soup, and I absolutely can't taste anything with this cold :no but it was nice, and hot and hearty, and bf said it tasted really good. I have quite a bit left over, so in the next few days when my sense of taste comes back, lol, I look forward to having some!

I love this thread, keep them coming!!

Mine is Hungarian Sausage/Cabbage Soup. All I did to make it Atkins-friendly is not add the 4 sliced potatoes. (I have substituted turnips on occasion with great success.)

10 oz bulk sausage, browned
1 garlic clove, minced
1 medium onion, sliced (original recipe called for 4, but not necessary; I add onion powder to add more onion flavor)
1 large green pepper, chopped
1 medium head of cabbage, sliced
2 T paprika
1 T marjoram
1 tsp salt
1 tsp pepper
3 qts water
1 qt chicken stock (or boullion)
1 c sour cream

Brown the sausage in stock pot. Add garlic, onion, green pepper and cook until tender (about 6 minutes). Add cabbage and cook (stirring occasionally) until it becomes limp. Add seasonings and cook 3 minutes. Add water, chicken stock (and sliced turnips if desired). Simmer for about 20 minutes. Whisk sour cream into soup and simmer another 10 minutes. Even better the next day.

Yummmm, I just might have to make this tomorrow. I have all the ingredients!

BTW, I found the recipe in a Cuisinart food processor cookbook -- probably because of all the slicing and chopping it requires. Every time I've made it for guests, it has been a huge hit! I like it because it is really comfort food at its best -- flavorful, warm, and filling!
Enjoy.
Nancy